Many of us are upset that summer’s long and fun-filled days are coming to an end. People are rushing to their nearby beaches, trying to get the last bit of sun and sand before the cool and shorter fall days begin.

But personally, I’m not so much bummed out at the fact that summer is almost over as I am upset that I couldn’t go to Spain this year. A summer without visiting home and my family back in Spain is a different summer indeed. A summer without setting foot on the Spanish beaches where I grew up is kind of sad to me and has set me in a melancholic mood all throughout this season, especially since my significant other has also been gone for the majority of summer.

The long distance between Spain and D.C. can really be hard at times. It’s alright though, right? That’s what I’ve been repeatedly telling myself.

But these are the facts: It’s been almost one year since I’ve visited home. From past experience, I have learned that I have an approximate 1-year deadline (and that’s pushing it) before I start to crave everything about being back in southern Spain: my extended family, the food, its lively people, its beaches, the house I grew up in, etc. Actually, there are just a few things I can do without, but I won’t even mention them right now.

This has also been the first year of my life that I’m not back home to enjoy at least some of the Spanish summer days. But, I’m looking forward to next year’s summer when I will do whatever possible to be there with the people I love. Whatever it takes, really.

Today, I can’t so much focus on being bummed out about not returning to Spain this summer. I’ve been really trying to focus more on the positives of life all around, because thankfully there is a lot to be happy and grateful for. Today, I’m celebrating summer by taking advantage of the stone fruits this season has to offer. They and I have had a special bond this summer. I’ve been able to enjoy them in various desserts.

Today I’m enjoying nectarines that have been roasted. Their sugars and juices have been caramelized in the oven, enhancing and bringing out the best of their sweetness and flavor. I accompanied them with chopped hazelnut toffee, saffron honey, and greek yogurt. The medley of flavors and textures in this dessert will really remind you why summer can be so special.

And just to be clear, notice I didn’t say that I will celebrate the end of summer with this dessert…Summer doesn’t technically end until September 22nd. I should know! The first day of autumn falls on my birthday!

There is still time to get in some summer quality time. And these roasted nectarines completely agree.

(Note: This recipe is in weight ounces, NOT fluid ounces. You will need a scale for it).

1. Add sugar and saffron to a small bowl or mortar. Use the back of the spoon or pestle to grind sugar/saffron mixture until you can smell saffron’s fragrance. Set aside for later use.

2. Heat honey in a small microwavable bowl or heat in a small saucepan until it liquefies, about 12 seconds.

3. Add sugar/saffron mixture to honey and stir. Allow honey to rest and become infused with the saffron for about a minimum of 2 hours before use.

Hazelnut Toffee:

1. Preheat oven to 325 F. Place hazelnuts on a baking sheet and bake until they are colored lightly, about 10-15 minutes. Allow them to cool off completely and chop them finely.

2. Cover that same baking sheet with parchment paper or a nonstick silicon baking mat.

3. Combine sugar and water in a small saucepan and mix gently with fingers to mix water and sugar well. Cook sugar and water over medium heat and add honey once sugar and water mixture looses its murky appearance and it becomes clear, after about a minute or so.

5. Remove from heat and add vanilla, baking soda, and toasted/chopped hazelnuts. Stir and pour mixture over prepared baking sheet. Allow toffee to completely cool before cutting/breaking it up in pieces.

Roasted Nectarines:

1. Preheat the oven to 375°F. Place nectarines in a glass baking dish. Drizzle nectarine halves with light olive oil and sprinkle them with turbinado sugar. Toss them lightly.

2. Place nectarine halves, cut sides down, and bake for about 10 minutes. Turn them over so that their cut sides are facing upward. Continue baking for an additional 10-15 minutes, until they are softened and caramelized.

Hi, I'm Vanessa.

People who are close to me call me Vane (pronounced "vah-ne"). The story is quite simple. I like to experiment and create recipes for sweets and then share them with friends and family. This blog is my way of bringing these treats and my journey of recipe-writing closer to you. I hope you enjoy the sweet ride!